April is California is gorgeous! I still have know idea why my California born parents moved us to Arizona when I was four. At least I can dream of moving to a beach city some day. For now I visit my aunt in Newport Beach.
At the wedding reception there was this totally delicious almond flavored sparkling wine. It was fantastic! And it was being served with a raspberry, double yum. Needless to say, Mike was volun=told to be DD. 🙂
My absolute favorite glass of bubbly is Martini & Rossi Asti. It’s sweet and just rubs my taste buds the right way. Mike got me a 1.5 liter bottle of Asti as a graduation present. I graduated from Arizona State in May 2011. I had taken three years off after high school and gone back to school in 2005. Six years of part-time and full-time classes and two kids later, I finally have my degree. It’s the most expensive piece of paper I own.
Since Asti is my favorite I am using it to put a spin on your usual Champagne Cupcake! Asti is considerably sweeter than a Brut or Extra Dry champagne. I think Asti lends itself very well to cupcakes. Not to mention that the bouquet is wonderful.
- 1 cup (2 sticks) salted butter, room temperature
- 2 cups sugar
- 1 teaspoon vanilla
- 6 egg whites
- 3 cup all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 2-3 drops red food coloring
- 1 cup Martini & Rossi Asti
- 1 cup (2 sticks) unsalted butter, softened but not melted
- 3 to 4 cups confectioner’s sugar, SIFTED
- 1/4 teaspoon salt
- 1 tablespoon vanilla extract
- 1 tablespoon milk
- 2-3 drops red food coloring
- 1 tablespoon Martini & Rossi Asti
- Preheat oven to 350 degrees F.
- In a medium bowl, combine flour, baking powder, and salt.
- In a mixing bowl, beat together butter and sugar for 3 to 5 minutes until light and fluffy. Add vanilla; mix to combine. Beat in egg whites one at a time. Add few drops of food coloring until the batter is the color of your preference.
- Add in flour mixture and Asti in three alternating additions, beginning and ending with the flour mixture.
- Pour batter into cupcake liners, filling 2/3 full. Bake for 30-35 minutes, or until a toothpick inserted into the center come out clean. Allow cupcakes to cool for 5 minutes, then remove to wire racks to cool completely.
- While cupcakes are cooling, make your buttercream: Beat butter for a few minutes with a mixer with the paddle attachment on medium speed. Add 3 cups of confectioner’s sugar and turn your mixture on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter.
- Increase mixer speed to medium and add vanilla extract, salt, food coloring, milk, and Asti. Beat for 3 to 5 minutes so frosting is well combined and fluffy. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add more milk, 1 tablespoon at a time.
- Once cupcakes are completely cooled, frost with buttercream. Add sprinkles, dragees or leave your cupcakes just as they are…simple and lovely.